Served up for you in this week’s MRM New Bites, we have a major show of confidence in Punch Bowl Social concept, a food policy for Canada, 10 cent drinks when the temperature hits 110 degrees and Pop-up Guac on the plate. Send news items of interest to Modern Restaurant Management magazine’s Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

Investing in Punch Bowl Social

Punch Bowl Social, known for its “eatertainment” restaurant concept, received a significant growth investment from L Catterton, the largest consumer-focused private equity firm in the world. The investment, made from L Catterton’s Growth Fund, will enable Punch Bowl Social to continue to execute its expansion across the country. Terms of the transaction were not disclosed.

Punch Bowl Social Minneapolis

Founded in 2012 by Robert Thompson, Punch Bowl Social provides a fresh, interactive experience, pairing games such as shuffleboard, Ping-Pong, bowling, pinball, and skee-ball with a scratch kitchen and craft beverages. Punch Bowl Social features a Southern-influenced, seasonally inspired menu created by culinary partner, award-winning restaurateur, Top Chef judge, and celebrity chef Hugh Acheson.

The first Punch Bowl Social location opened in Denver, Colorado nearly five years ago, and has proven to be a revolutionary concept, breathing life into regional markets and serving as a key anchor in re-imagined urban shopping and dining districts. Since inception, Punch Bowl Social has expanded to cities across the country including Cleveland, Detroit, Indianapolis, and Minneapolis. With the support of L Catterton, Punch Bowl Social plans to double its footprint in the coming years, opening several highly anticipated new locations inAtlanta, San Diego, Chicago, Dallas, and Washington, D.C, as well as a unique build-out in the iconic former air traffic control center in Denver’sStapleton community.

“We are excited to partner with L Catterton during such an exciting phase of the company’s growth,” said Thompson. “To accomplish our ambitious goals, we knew we needed an investment partner that was best in class. With L Catterton’s support, Punch Bowl Social is primed to become an iconic American brand. L Catterton has experience working with innovative companies, and we are excited to partner with their team.”

Punch Bowl Social San Diego

“Punch Bowl Social is a unique dining experience unmatched by other traditional eateries,” said Jon Owsley, Co-Managing Partner of L Catterton’s Growth Fund. “Robert is a pioneer in the ‘experiential’ dining and high-volume bar category, leading Punch Bowl Social’s tremendous growth over the past five years by blending differentiated culinary and social experiences in an authentic and engaging environment. Punch Bowl Social is positioned for long-term growth due to their proven success with the millennial consumer, and we look forward to working with their experienced management team to accelerate their expansion.”

‘The Impossible Burger’ Offered at Hopdoddy

Hopdoddy Burger Bar will become the first multi-unit concept in Texas to offer the Impossible Burger.

The “meaty” plant-based burger from Impossible Foods debuted June 23 at 11 Hopdoddy locations, including its flagship in Austin on South Congress Avenue, as well as restaurants across Austin, Dallas, Houston and San Antonio.

Impossible Burger

Offered as a take on its “Classic Burger,” the Impossible Burger at Hopdoddy will include the Impossible Foods patty, Tillamook cheddar, green leaf lettuce, white onion, tomatoes and its signature “Sassy Sauce” on a brioche bun for$14. The burger can also be customized with a whole wheat bun for an entirely plant-based option. In each location, Hopdoddy will partner with Saint Arnold Brewery to pair “The Impossible” with their 5 O’Clock Pils.

“We are proud to partner with a brand that aligns perfectly with the pillars that Hopdoddy was founded on: a unique and honest product made the right way, with the freshest and best available ingredients. These pillars allow us to serve the highest quality burger in terms of flavor, health and sustainability,” said Jeff Chandler, CEO of Hopdoddy Burger Bar. “Impossible Burger exceeds our highest standards and makes a great addition to our menu and our brand — and we’re excited to share it with Texas’ Hopdoddy fanatics.”

In development since 2011, the Impossible Burger debuted in July 2016 in New York City at Chef David Chang’s restaurant Momofuku Nishi. It’s currently served in nearly two dozen additional restaurants in New York, California and Nevada. In addition to the Impossible Burger, the company is actively developing additional types of plant-based meats and dairy products.

Taffer on Tour

Jon Taffer, best-known as host and executive producer of Spike TV’s Bar Rescue, is taking his legendary advice on the road this summer, embarking on a 27-city“Rescue Tour” beginning July 10 in San Jose, CA. The half-day workshop has been personally designed by Jon Taffer to instruct and inspire bar owners, managers and various small business owners and industry professionals aiming to take their career and business to a higher level of success.

Jon Taffer

Covering management, operation and promotional strategies, these three-hour workshops encompass such topics as diagnosing a business’s problems through specific case studies and action steps needed for each. Taffer will teach attendees his signature tactics and programs proven to achieve the “Sales Trifecta”:

New customer development programs that will jumpstart growth

Customer frequency programs to build sales up to 12 percent

Four walls sales programs to increase sales per guest up to 24 percent

Taffer Dynamics’ world renowned “Eight Adjective System” of hiring and training winners and much more.

The program in each city includes a keynote address, breakout sessions, interactive activities, networking reception with operators, speakers and sponsors, and comprehensive workbook filled with essential tools and tips to take home and put into practice.

“While the work you see on my television series touches people in a general but powerful way, it is only a glimpse of what you will learn in the day you spend with me. My goal for this event is to show small business pioneers in local communities how much potential they have to thrive, and give them the tools they need to succeed,” said Taffer.

Tickets are $199, with a special $499 VIP package available including early admission, a meet-and-greet and photo with Jon Taffer prior to the event, signed copy of Jon Taffer’s book “Raise the Bar,” and VIP seating in the workshop room. The Rescue Tour is sponsored by Harbortouch POS and Bar Business Magazine, the official promotional partner. For tickets and more information about the “Rescue Tour,” visit click here.

With some venues still to be confirmed, the “Rescue Tour” initial tour schedule includes:

July 10: Fairmont San Jose, San Jose, CA

July 11: The Grand Long Beach Events Center, Long Beach, CA

July 17 Hilton New Orleans Riverside, New Orleans, LA

July 18: JW Marriott Houston, Houston, TX

July 19: Marriot San Antonio Rivercenter, San Antonio, TX

July 20: Hilton Anatole, Dallas, TX

July 24: DoubleTree Hilton Pittsburgh, Pittsburgh, PA

July 25: Crown Plaza Cherry Hill, Philadelphia, PA

July 26: Doubletree Norfolk, Norfolk, VA

July 27: Peachtree Atlanta, Atlanta, GA

July 31: Westin Southfield, Detroit, MI

August 1: TBD, Chicago, IL

August 2: Marriott Airport, Nashville, TN

August 3: Hyatt Regency, Milwaukee, WI

August 7: Keeping Memory Alive Event Center, Las Vegas, NV

August 8: Hyatt Regency, Phoenix, AZ

August 9: Sheraton Downtown, Denver, CO

August 10: Sheraton Clayton Plaza, St. Louis, MO

August 14: Hyatt Regency, Orlando, FL

August 15: Sheraton Riverwalk, Tampa, FL

August 16: Hyatt Regency Coconut Point, Fort Meyers, FL

August 17: TBD, Fort Lauderdale, FL

August 22: Adams Mark, Buffalo, NY

August 21: Westin Waltham Boston, Boston, MA

August 23: TBD, New York City, NY

August 24: Garden City Hotel, Garden City, NY

Food Waste Progress

Aramark announced the latest step demonstrating its commitment to environmental sustainability by reducing, reusing and recycling food waste through responsible practices, from the initial purchase to final waste disposal.

100 percent of the company’s food locations tracking waste, enablingbetter decisions about what to purchase and how much to prepare.

500 of its largest accounts using cutting edge waste tracking technology provided by LeanPath, a food waste prevention company.

100,000 pounds of food donated this past year to local non-profit organizations feeding those in need, helping the environment and our communities.

86 percent of its university dining halls implementing trayless dining,reducing waste by almost two ounces per person, and decreasing energy, water, and cleaning chemicals.

“We are committed to making progress through our industry leading food management practices and procedures,” said Harrald Kroeker, Aramark’s Senior Vice President of Transformation. “We serve 2 billion meals annually. Our goal to reduce the amount of food waste we generate 50 percent by 2030 can make a meaningful difference to our business, the environment and communities.”

From back-of-house practices in our kitchens and front-of-house consumer engagement and education, Aramark is minimizing waste by focusing on where it can make the greatest environmental impact. The company’s approach is consistent with the U.S. Environmental Protection Agency’s (EPA) food recovery hierarchy, which calls for reducing food waste before it is even generated, then feeding hungry people, followed by feeding animals, composting, and landfilling as a last resort.

This past year Aramark was recognized by the U.S. Environmental Protection Agency and the U.S. Department of Agriculture as a Food Loss and Waste 2030 Champion for its efforts.

“Aramark is stepping up to the plate to keep good food from going to waste,” said JoAnne Berkenkamp, Natural Resources Defense Council’s Senior Advocate of the Food and Agriculture Program. “Saving food not only saves money, it saves water, land and energy. By committing to food waste reduction and aggressively tracking waste in their kitchens, Aramark is helping to protect our planet.”

The company’s food waste reduction practices are part of its Green Thread™ environmental sustainability commitment. Aramark is focused on the areas it can make the greatest impact and include sourcing responsibly, minimizing waste and running buildings and fleet efficiently.

CGS1 US Excellence Awards

GS1 US® recognized six companies with GS1 US Excellence Awards for their achievements in implementing GS1 Standards to transform business processes and drive innovation. The Roger Milliken Career Achievement Award was posthumously awarded to Ken Traub, a technology visionary who made significant contributions to the development of the world’s most widely used supply chain standards.

The companies honored have demonstrated strategic vision and produced positive results in community engagement, customer satisfaction and/or process improvement in three distinct categories:

GS1 US Innovation Award: Coca-Cola North America and REI CO-OP

The Innovation Award honors companies for their transformative use of the GS1 System of Standards to bring about an enhanced experience for businesses and customers.

The Small/Mid-Sized Business Excellence Award highlights GS1 Standards implementation stories from small and mid-sized companies, and how standards helped drive their businesses forward.

“These companies exemplify the innovation, efficiency and collaboration needed to thrive in today’s ultra-competitive business environment,” said Bob Carpenter, president and CEO, GS1 US. “Their creative use of GS1 Standards to solve emerging challenges and bolster company goals are to be commended.”

Roger Milliken Career Achievement Award

Ken Traub, an expert in computer engineering and an advisor to GS1 US and GS1® global for more than 15 years, was posthumously honored with the Roger Milliken Career Achievement Award. Over the course of his prolific 30 year career, Mr. Traub spearheaded numerous efforts to advance GS1 Standards around the world and developed many GS1 US solutions. He was the lead editor and major contributor to the design and development of Electronic Product Code (EPC®)-enabled RFID, the Global Data Synchronization Network™ (GDSN®), Electronic Product Code Information Services (EPCIS), and the Global Standards Management Process (GSMP), which is the consensus-driven process by which standards are created. Mr. Traub’s achievements transformed how standards are applied and leveraged in the global marketplace. Described by his peers as having an intellectual curiosity about everything from mathematics to physics, Mr. Traub had also been developing thought-leading content about emerging technologies such as blockchain and the Internet of Things.

“The GS1 community is unanimous in recognizing Ken’s many accomplishments and intellect. Ken contributed a respected and strategic perspective that laid crucial groundwork for innovation in healthcare, retail, grocery, foodservice and many other industries. We honor him as a driving force whose leadership, guidance and vision left an indelible impression on us all,” said Carpenter.

Junzi Kitchen Opens

The Junzi Kitchen opened its second restaurant, on Wednesday, June 21. Merging modern American ideas and culture with Northern Chinese culinary traditions, Junzi Kitchen’s first New York City location is adjacent to Columbia University at 113th Street and Broadway, in the Morningside Heights neighborhood of New York City.

Founded by a group of graduate students from Yale University, Junzi Kitchen offers a new Chinese food dining experience. Junzi Kitchen Columbia echoes the collegiate spirit of the restaurant’s first location at Yale, which was successfully launched with the Yale Entrepreneurial Institute in New Haven, CT, in October 2015.

Junzi Kitchen’s co-founders Yong Zhao, Wanting Zhang, and Ming Bai worked closely with Chef Lucas Sin to create a beloved brand of Northern Chinese food at their New Haven location. The restaurant’s signature noodle bowls and chun bing wraps, served with seasonal ingredients, draw from the cuisine of Northern China. Because rice historically hasn’t grown well in that region, wheat has long been the focal grain of the cuisine, where it is ground and mixed into water, forming the dough for bing. Junzi Kitchen focuses on two types of bing — noodles and chun bing wraps — both of which can be filled with a variety of meats, vegetables, sauces and garnishes.

Chef Lucas Sin

“Bing dough manipulation has always been the cornerstone of Chinese foodways,” said Junzi Kitchen chef Lucas Sin. “The Junzi team is excited to have evolved our food, foundation and experience from our first New Haven location and offer it to New York City,” continued Junzi founder Yong Zhao. “We hope that by bringing together our traditional food and culture in a modern American style of dining, we can add to New York’s ever-growing and changing culinary landscape.”

Beginning later this summer the restaurant will also offer a late-night menu dubbed “Night Lunch,” which will feature Chinese street foods such as pork belly bings, fried chicken, and mala noodles, along with experimental dishes from the Junzi crew and local partner chefs.

The 1,800 square feet location of Junzi Kitchen Columbia has 35 seats for customers and is located at 2896 Broadway.

Rose Hill Debuts

Philippe Olivier Bondon of Yacht Club St. Barth, MPD, Le Ti St Barth and Frederick Lesort of Opia, Frederick’s and Matisse collaborated on the restaurant at Rose Hill. They joined forces with Executive Chef Keith Geter of Artisanal, Picholine, Brennan’s Seafood & Chophouse to present an all-day restaurant concept serving elevated casual American fare using local products, line-caught fish and seasonal produce.

Summer Peach Flatbread

Restaurant at Rose Hill is located in the 112-year-old landmark HGU New York Hotel that has gone through a complete renovation and restoration by Peter Guzy of Asfour and Guzy (Blue Hill Stone Barns, Blue Ribbon Restaurants). With an eclectic design of mid-century modern décor, the restaurant features contemporary artwork curated and inspired by Gallery 151 and Michael Namer, owner of HGU New York Hotel.

“We are thrilled to be collaborating on this project and curating an inventive, market-driven food and cocktail concept in a neighborhood we both love,” said Bondon. “We wanted to create a local destination where people could meet for a morning coffee, host a midday lunch meeting or stop by for a post work cocktail, seamlessly transitioning from day to night,” Lesort added.

The restaurant will be open daily for breakfast, lunch, brunch and dinner. Dessert options by Pastry Chef Jessica Peters include Pineapple CarrotCake and all-American Pastries. Rose Hill is located at 34 E 32nd St, New York, NY 10016 between Madison and Park Avenues at HGU New York Hotel.

Kelly Restaurant Group Reformulates

Kelly Restaurant Group has become independent of Stockade Companies, and reformulated all 13 of their stores with new restaurant concepts for their local communities. Kelly Restaurant Group owned and operated six Montana Mike’s franchises throughout Kansas, and have reopened the locations as Kansas Bar & Grill. Additionally, its seven Sirloin Stockade and Coyote Canyon franchise locations have been converted to The Kansas Buffet Company restaurants.

“We are taking this opportunity to become independent so that we can respond to the changing demands of our consumers and the restaurant industry and begin to offer new, healthy and exciting menu options with a focus on higher quality products,” said Michael Kelly.

Kelly Restaurant Group locations in McPherson, Newton, Colby, Emporia, Dodge City and Winfield, Kansas, are now open and operating as Kansas Bar & Grill offering fresh, new menu options. Its locations in Ottawa, Hutchinson, Arkansas City, Topeka, Salina, Coffeyville and Stillwater, OK, are now operating as The Kansas Buffet Company, also with completely new and exciting menu items and recipes.

This announcement is just the beginning of many exciting changes to come over the next several months, Kelly added. Renovations that include updating store fronts, interiors and adding new furnishings are just a few of the noteworthy changes. Several locations will be offering craft beers as demand for these unique offerings increases. All team members retained their positions. If gift cards were purchased from any of these locations previously, all will be honored and can be redeemed at any of the 15 new restaurant locations. Hours and days of operation remain unchanged.

Affiliates of Kelly Companies own and operate more than 100 restaurants in 21 states and include such well-known brands as Champps Kitchen + Bar, Bailey’s Bar + Grill, Fox and Hound Bar + Grill, Kings Family Restaurants, and Grady’s BBQ.

Building a Food Policy for Canada

More than 250 participants, with diverse expertise on food issues wrapped a two-day Summit in Ottawa, marking an important step in the development of A Food Policy for Canada. Agriculture and Agri-Food Minister, Lawrence MacAulay, along with Parliamentary Secretary to the Minister of Indigenous and Northern Affairs, Yvonne Jones, and Adam Vaughan, Parliamentary Secretary to the Minister of Families, Children and Social Development (Housing and Urban Affairs), spoke to participants this morning, on the second day of the Summit. The Minister and Parliamentary Secretaries highlighted the importance of hearing from Canadians, including experts and key stakeholders, in developing a food policy. A Food Policy for Canada will be the first-of-its-kind for the Government of Canada and will cover the entire food system, from farm-to-fork.

Participants at the Summit included representatives from community organizations, academics, Indigenous groups, industry, stakeholders, and officials from all orders of government, who added their voices and contributed to discussions on a broad range of food-related challenges and opportunities in areas related to:

increasing access to affordable food;

improving health and food safety;

conserving our soil, water, and air; and

growing more high-quality food.

The Government of Canada wants to hear from Canadians about what is important to them when it comes to food opportunities and challenges. Online consultations were recently launched at www.canada.ca/food-policy and remain open until July 27.

Costero Adds New Executive Chef

Costero California Bar + Bistro

Located inside of recently-remodeled Sheraton Gateway Los Angeles Hotel, Costero California Bar + Bistro, top photo, has appointed Executive Chef Collin Smelser to the hotel’s culinary team. Chef Smelser will be overseeing the day-to-day operations of Costero California Bar + Bistro, in addition to developing and planning new recipes and menus.

Chef Smelser received his education from the prestigious New England Culinary Institute in Montpelier, VT. Upon graduation, he honed his extraordinary skills and artistry at nearby Antlers Hilton and Sonterra Grill in the Rocky Mountains of Colorado. His name was soon put on the map as a culinary professional whose passion for his work inevitably earned him the title of Executive Chef at the Lodge & Spa at Cordillera in the heart of ski country.

“Los Angeles is home to some of the best restaurants in the country, which is why I couldn’t refuse the opportunity to come to California,” stated Chef Smelser. “The staff and I are looking forward to taking Costero to the next level so that people won’t think of us as a typical hotel restaurant but an unique, LA dining establishment.”

Dahl Named Pastry Chef of Graze and L’Etoile

James Beard Award winning Chef Tory Miller and Deja Food Group said

Chef Elizabeth Dahl

has joined their team as pastry chef of Graze and L’Etoile. Alongside her husband Tim Dahl, she owned the acclaimed capitol square restaurant Nostrano that garnered praise from local and national critics, earning Dahl a James Beard semi-finalist nomination for “Outstanding Pastry Chef.” Dahl worked for several years in some of Chicago’s top restaurants, including Boka, NAHA, and Charlie Trotter’s before moving to Madison to work at Restaurant Magnus.

“I’ve been a huge fan of Elizabeth’s cooking for a while now, and I’m beyond excited to have her talents in the kitchen at both Graze and L’Etoile,” said Chef Miller

Dahl brings a learned and creative eye to the pastry programs at Graze and L’Etoile. She’ll craft rustic sweets like cookies, cakes, and pies at Graze while focusing on more refined desserts at L’Etoile, both menus taking advantage of local seasonal ingredients.

World Food India

India is all set to become the global manufacturing hub of the food industry, and to establish its presence and showcase its capabilities, the World Food India 2017 is being held in New Delhi, from November 3 to 5. World Food India will be the largest gathering of investors, manufacturers, producers, food processors, policy makers, and food corporations from the global food ecosystem. The three-day event is being organised by the Ministry of Food Processing Industries, Government of India.

World Food India intends to establish global linkages and facilitate foreign investment in India’s food retail market that services the needs and rising aspirations of the country’s 1.3 billion consumers – a ready market. The food processing industry accounts for more than nine percent manufacturing GDP and has emerged as critical component of India’s economy.

World Food India aims to provide opportunities for both investment and trade in the food processing sector for leading Indian and international companies. Encompassing the entire food spectrum from production to consumption, World Food India is looking at creating a better sourcing environment, thereby enabling higher returns for farmers, creating employment, and fostering entrepreneurship. The three day mega event ‘World Food India’ will provide a platform to showcase offerings and services along the food value chain which includes production, processing, packaging, technology, equipment, storage, logistics or retail.

World Food India will have exhibitions on the food processing industry, a Global CEO conclave, a country session, a state session, and conferences. One key attraction of the event will be the Food Street which will showcase food delicacies of the various states of India and as well as international cuisine. More details on World Food India 2017 can be found here.

True Citrus to Grow in Foodservice

Today Al Soricelli, CEO of True Citrus Co., and Tony Muscato, President and CEO of Diamond Crystal Brands, announced a new business relationship to further grow True Citrus in the Foodservice channel. Effective July 1, Diamond Crystal Brands will be licensed to exclusively distribute and sell the True Citrus portfolio in Foodservice.

“We are very excited about our new business relationship with Diamond Crystal Brands. Diamond Crystal enjoys an outstanding Foodservice industry reputation for manufacturing and distributing high quality products in addition to exceptional sales and marketing expertise. True Lemon® and True Lime® are an ideal fit for the foodservice operator, and it will be exciting to watch distribution grow,” commented Soricelli.

True Citrus manufactures and distributes a unique, proprietary line of crystallized citrus based products for retail, foodservice and commercial ingredients. Using only simple, Non-GMO ingredients, its flagship products, True Lemon® and True Lime®, provide consistent fresh-squeezed lemon and lime taste in a crystallized, shelf-stable format, making them perfect alternatives for the inconsistent quality and expensive citrus alternatives now being used. True Lemon® and True Lime® are available in single-serve sachets for front-of-the-house and in larger size containers for uses in back-of-the-house recipes. Currently in the Foodservice channel, True Citrus products can be found in over 35,000 foodservice operations including cafeterias, healthcare facilities, quick serve restaurants, airlines, hotels and convenience stores.

Tony Muscato of Diamond Crystal explains, “True Citrus offers a truly unique family of exceptional quality products that are on trend with what consumers and foodservice operators are demanding. We are thrilled to add True Citrus to our portfolio of other premium brands and solutions. The True Citrus line offers clean ingredients, and a taste that is on par with fresh but has the consistency, ease of use, safety and shelf stability that fresh lemons, limes and juices cannot provide for an operator’s menu.”

As part of the partnership, Diamond Crystal Brands will be assuming all of True Citrus’s current foodservice relationships effective July 1.

The Guac Stop

The makers of the WHOLLY GUACAMOLE® brand announced that the nation’s first-ever guacamole-themed lounge, officially known as The Guac Stop, will be coming to Atlanta June 28 – July 2 at Atlantic Station.

“The Guac Stop is designed to give guacamole lovers and brand fans a fun way to enjoy WHOLLY GUACAMOLE® products,” said Terrill W. Bacon, senior brand manager of MegaMex Foods. “Sometimes we all need to slow down and appreciate life’s special moments, and enjoying guacamole and chips with friends is a great way to do it!”

To showcase the versatility of WHOLLY GUACAMOLE® foods, The Guac Stopwill feature a customizable guacamole bar including all the fixings to create a limited-edition “Spicy Peach” style guacamole. Visitors will also have the chance to sample a variety of WHOLLY GUACAMOLE® products, including newer innovations, like Layered Dips, and enjoy a hands-on experience that celebrates real food made with simple ingredients.

While guacamole is the main attraction, it’s certainly not the only thing on the menu. In addition to customizing personal guac creations, people will be invited to participate in a series of ongoing “happenings” ranging from iPhone photography classes led by local photographer Marie Matthews; manicures and hand massages by Labella Mobile Nail Spa; a terrarium planting class with Terry Furuta Designs; barre fitness classes, the popular workout combining a mix of Pilates, dance and yoga; live music from local acoustic-pop duo Gibbs+Cash; a silent disco, giveaways and more. These daily “happenings” will spotlight five key WHOLLY GUACAMOLE® brand values of Well Being, Connections, Real Food, Personal Style and Feeling Good.

Beating the Heat

Apparently crazy from the heat, Ginger Monkey, the neighborhood tavern in the Phoenix suburb of Chandler, is trying to do its part to provide some relief from the scorching Phoenix-area heat.

Through the end of July, and when the Valley temperature hits 110, guests can stop in that day or evening and get their first drink, a domestic draft, well drink or non alcoholic drink for only 10 cents.

“We know this promotion is nuts but this heat is insane,” said Ginger Monkey co-owner Jackson Armstrong. “So, we decided to fight fire with fire … an extreme deal for this extreme heat. Yogi Berra once said, ‘a nickel ain’t worth a dime anymore,’ but two nickels will get you a cold drink at Ginger Monkey this summer.”

Ginger Monkey, is open for lunch and dinner and offers a full bar with 30 craft beers on tap and 30 by the bottle as well as 17 wines by the glass or bottle and many signature “Monkey Play” cocktails. Ginger Monkey is located on the southwest corner of Arizona and Ocotillo, 135 W Ocotillo Rd., in Chandler.

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